Cheesy Chicken Florentine
8 ounces thin spaghetti
1 1/2 pounds boneless skinless chicken breast halves, fresh or frozen
1 teaspoon olive oil
1 large onion (for about 1 cup chopped)
1 tablespoon bottled minced garlic
1/4 cup Madeira wine, (can substitute with apple juice)
1 jar alfredo sauce
1 3/4 cup already-shredded Swiss cheese
1 package (10 ounces) pre-washed baby spinach
1/4 cup shredded or grated Parmesan cheese
Bring 2 1/2 quarts of unsalted water to a boil in a covered 4 1/2-quart or larger Dutch oven or soup pot. When the water reaches a rapid boil, add the spaghetti and cook until tender, about 9 minutes.
Meanwhile, if the chicken is frozen, place it on a microwave-safe plate and microwave 3 minutes, uncovered, on high, to begin defrosting.
While the chicken microwaves, heat the oil on medium in an extra-deep 12-inch, nonstick skillet that has a lid. Peel and coarsely chop the onion, adding it to the skillet as you chop. Cook, stirring from time to time, while you begin cutting the chicken into bite-size pieces. As each breast is cut, add the pieces to the skillet.
Raise the heat to medium-high, and cook and stir until the chicken is no longer pink on the surface, about 3 minutes. Add the garlic and Madeira, and stir and cook 1 minute. Reduce the heat to medium, add the Alfredo sauce and stir to mix well.
Sprinkle the Swiss cheese evenly over the chicken mixture, then place the spinach leaves over the cheese. (Don’t worry if the pan is close to overflowing. The spinach will wilt down.) Cover the pan and cook 3 minutes to let the spinach begin to wilt. Uncover the pan and stir the mixture well. Serve at once over hot, drained spaghetti. Sprinkle 1 tablespoon Parmesan cheese over each serving.